Sunday, May 22, 2016

My maternal grandmother,
Dorothy Mae (Irving) Wenz lived in Miami when I was growing up, so I didn’t
know her as well as my Gramie Smith. We knew her as Grandma Dot. You could call
her Dot – but don’t ever call her Dotty! I did get to know her better when I
lived with her for a year after high school. Because I was a busy single adult
(or at least I thought I was!), we didn’t share too many meals, but there are
some dishes that I remember her for.

Another is one I remember
from school lunches as well as Grandma Dot’s: American Chop Suey. It’s a great
combination of economic/food storage meal with its basic ingredients of canned
tomatoes, ground beef and elbow macaroni; and comfort food – especially on a
cold New England night! If you’re interested in the recipe and a little history
of the name, Yankee Magazine has a great blog post on it here: http://www.yankeemagazine.com/new-england-traditions/american-chop-suey-casserole

One of my favorites of
hers was Lemonade Pudding, which you can make with pink or yellow lemonade or
limeade. Great dessert for a hot summer’s night!

Grandma Dot’s Lime/Lemonade Pudding

1 envelope unflavored gelatin

¼ cup cold water

1 8-oz package cream cheese

½ cup boiling water

1 can frozen lime or lemonade concentrate

¼ cup sugar

Soften gelatin in cold water, let stand. Blend cream cheese
with sugar, then gradually add milk, beating until smooth. Add boiling water to
gelatin, then add to cream cheese mixture. Stir in thawed (but NOT diluted)
concentrate. Pour into cups or mold and refrigerate until firm.

Grandma Dot and my Grampa
Ted (Theodore Anthony Wenz) moved to Miami around 1958, so I only saw them
about once a year, mostly during the summer when they came up for Wenz family
reunions. It looks like this photo was taken in Florida, and I'm sure THAT dinner was delish!

Unfortunately, I can’t ask her, so I’ll just have to assume it was
because she lived in Miami that she got good at making citrus preserves. This
is one of her recipes. Yummy!

I asked my Mom what she
remembered about Grandma Dot’s cuisine, and she added the fruitcake that was
made with a spice cake recipe that had a nice, frothy sauce. That recipe is in
my Great-Grandmother Wenz’s cookbook, which is a whole ‘nother blog post –
because I’m the proud owner of that cookbook!

Sunday, May 8, 2016

Recently I heard author Valery J. Frey discuss her new
book “Preserving Family Recipes:

How to Save and Celebrate Your Food Traditions.” What
really struck a chord with me was when she talked about a particular dish being
like a time machine. How true that is! When we savor a mouthful of something we
loved as a child, it can zap us straight back to our childhood.

Over the years, I’ve collected personal favorites, but
I’ve noticed a mysterious phenomenon that occurs every time I’ve made them: no
matter how scrupulously I follow the recipe, they never seem to taste quite as
good as they did when the original cook (usually my grandmothers or my
mother-in-law) made them. I’ve come to suspect that they added a secret, intangible
ingredient: L-O-V-E.

I determined during that lecture to put together at
least one blog post to highlight some family favorites both from my past as
well as my children’s past. What a special
exercise down memory lane, and it gave me great pleasure to know that these
culinary memories were special to them as well.

My earliest memories of culinary delights are from my
Gramie Smith, my father’s mother. Her parents, Onesto Guidetti and Adelcisa Tassinari, came from Italy in 1907, and she
was an excellent cook. Bean soup, cabbage soup, goulash, and cherry pie, oh my!
She also made great brownies, but imagine my shock when I learned that they
came out of a box!

She and my Grampa Smith lived in Whitman,
Massachusetts, the town where I grew up. As Gramie’s only female descendant (and still was until my cousin had a daughter about ten years ago), I got to spend most
weekends at Gramie’s. One of my favorite memories was helping her make pies and
she would let me play with the excess pie crust.

The goulash recipe has a conversational tone to it because I wrote to her (in the days of long-distance phone calls) to ask directions, and I got them!

Another traditional family dish was served every Easter,
just before the ham. To me, they were known as “tootlings,” a delicious
cheese-filled pasta cooked in chicken broth. After I moved away from New
England, I always searched for them, but no one had ever heard of tootlings,
until one day I spotted them in a bag in the deli section of a grocery store:
Tortellini! But the ones we had in the chicken broth at Easter time were made
by hand at an Italian delicatessen in Plymouth, and the plastic bag ones are
just not the same.

Her cabbage soup recipe used the same
base, except the macaroni was replaced with rice, and the beans replaced with shredded
cabbage. Then load the hot soup down with grated Parmesan cheese, and you've got the best winter comfort food anywhere!

As hard as I've tried, I can't find words to describe what my Gramie meant to me while she was on this earth; I wish I'd taken more time to record her history, but so thankful for what I still have that connects me to her.